Can you imagine studying on a campus designed for you?
The GASMA campus is designed specifically for gastronomic education. Professional kitchens, technical classrooms, a teaching garden and work spaces with specialized equipment, tools and materials where students can experiment, practice and develop projects in conditions similar to a professional kitchen + emphasis on machinery. professional kitchen
Knowledge of the product is the starting point for building solid, precise, judgment-driven cuisine. You'll learn to select quality raw materials, interpret their seasonality, origin and traceability, and understand how they respond to different techniques, temperatures and culinary processes.
You'll work on handling, preserving and making the most of ingredients, incorporating fundamentals of nutrition, food safety and allergen control. The goal is to develop the judgment to turn each product into balanced, coherent preparations that are viable in a professional environment.
Key learning outcomes:
Technical mastery lets you turn an idea into a precise, balanced, reproducible preparation. You'll work on fundamental processes of professional cuisine, such as stocks, jus, emulsions, rice dishes and different cooking techniques, learning to control variables like time, temperature, texture and doneness.
Building on this foundation, you'll incorporate contemporary tools such as sous vide cooking, fermentation, extreme cold and the development of new textures. The goal is to learn to innovate with judgment, using technique to improve flavor, optimize processes and build coherent, viable offerings for service.
Key learning outcomes:
You'll get to know different culinary cultures and gastronomic movements to understand how their products, techniques and flavors influence today's fine cuisine. You'll explore international references and learn to interpret their codes from a practical perspective, broadening your repertoire and your gastronomic vision.
You'll also go deeper into Spanish cuisine, working with product, territory and traditional preparations from a contemporary perspective. The goal is for you to be able to integrate different influences and reinterpret them with coherence, sensitivity and culinary judgment.
Key learning outcomes:
You'll work with fire as one of the most powerful and expressive tools in professional cuisine. You'll learn to control embers, temperatures and cooking times to achieve precision, intensity and depth of flavor in every preparation.
You'll explore ember techniques, smoking and direct cooking, understanding how they influence texture, aroma and the behavior of the product. All from a technical, contemporary perspective aimed at developing cuisine that's more intuitive, precise and full of identity.
Key learning outcomes:
You'll develop a solid foundation in contemporary pastry, understanding how formulation, proportions and processes influence the structure and stability of each preparation. You'll work on doughs, sponge cakes, mousses, assembly and finishing from a technical, professional perspective.
You'll learn to execute sweet productions with precision and consistency, adapting to both bakery work and restaurant service. The goal is for you to be able to build desserts that are balanced, technically solid and visually coherent.
Key learning outcomes:
You'll go deeper into the technical work of fermented doughs, sourdough and laminated viennoiserie, understanding how hydration, temperature, resting times and fermentation influence the final result. You'll learn to organize bakery production to achieve consistent, efficient preparations adapted to a professional environment.
You'll also work with cocoa and chocolate, from product analysis to its application in chocolate-making, ganaches, display-case pieces and desserts. The goal is for you to develop precision in processes like laminating, baking, tempering and preservation, ensuring stable, high-quality products.
Key learning outcomes:
You'll apply everything you've learned during the master's to develop your own gastronomic offering. You'll work from conceptualization through to final execution, integrating creativity, technique, culinary identity and strategic vision into a coherent, professional project.
The project will let you define your gastronomic voice and build an offering aligned with today's industry demands. You'll learn to develop viable ideas, structure processes and present a culinary experience with personality and technical grounding.
You'll experience a real immersion in restaurants and professional gastronomic environments where you'll put everything learned during the program into practice. You'll work within real kitchen brigades, adapting to the pace, organization and demands of fine cuisine and professional pastry.
The internship will let you consolidate technical skills, improve your teamwork ability and understand how top-level professional kitchens operate. It will also be an opportunity to broaden your experience, network and career prospects in the industry.
The master's applies the flipped classroom methodology, where theoretical content is covered before each session, so time on campus can be dedicated to what really matters: practicing, applying and making decisions in real environments.
This approach is backed by learning science, which shows that retention increases with engagement. Reading or listening allows you to retain around 10%-20%, while hands-on practice in a real environment can reach up to 90%.
Extras included in the tuition:
If you're already sure you want to study with us, enrolling in our program is very easy.
You must fill in the admission form found on the 'RESERVE YOUR SPOT' button.
You'll then receive an email confirming receipt of your application, and we'll get in touch with you by email / call / WhatsApp to move on to the next stage of the process.
Within 24 hours of receiving your application, we'll invite you to a personal interview* with a member of the Gasma teaching or admissions team.
The goal of the interview is to get to know each candidate and assess their knowledge of the field and their aptitude for the program.
During this interview, we'll let you know if you need to provide any additional documents to complete your application.
*If you're unable to attend in person, the interview can also be held online via video call.
After the personal interview, the Admissions Committee will review your application. Once your candidacy has been evaluated, we'll let you know the outcome.
If you've been accepted... Congratulations! The admissions process is now complete.
To secure your spot, you'll need to pay the deposit and then send us the documentation required to complete your enrollment. Remember you'll need to send us the following:
If you have any questions, remember you can contact one of our Advisors:
“The process was very smooth and the team supported me every step of the way.”
— Gasma Student
From Castellón to some of the country's most renowned kitchens. His experience alongside the Roca brothers, Kiko Moya and at places like Daluán shaped a career of high demands.
He later opened ReLevante, led Sonata 32 and today is part of the Gasma CEU-UCH teaching team, bringing his technical, creative and approachable vision to the new generations of professionals.
Perfect your technique in a 3-Michelin-star restaurant? Create in avant-garde restaurants? Master the sweet side of the kitchen in the best pastry shops?
More than 300 partner agreements await you. Two months in the world's best restaurants, working with elite chefs. You won't just learn techniques: you'll become part of real teams, absorbing the knowledge of those at the top.
An experience that will shape your career.
Find answers to the most common questions about the program.
Prior professional experience isn't essential, but it is important to have a genuine interest in cooking and a willingness to take on demanding, practical training focused on daily work in the kitchen.
Yes. The master's includes 10 ECTS of external internships —300 hours, spread over approximately 2 months— at restaurants and gastronomic businesses, where you can join both kitchen and pastry teams.
During this period you'll apply the knowledge you've gained in a real professional environment, taking part in mise en place, production, plating and service, and adapting to the organization, pace and quality standards of high-demand establishments. You'll also strengthen skills such as teamwork, time management, food safety and quality control.
The Master's in Contemporary Fine Cuisine and Creative Pastry prepares you to build your career from a comprehensive view of gastronomy, combining savory cuisine, the sweet world, creativity, technique and innovation. Its practical, multidisciplinary approach lets you steer your profile toward areas such as:
In addition, external internships let you apply the knowledge you've gained at real restaurants and gastronomic businesses, get to know their production and service dynamics, and strengthen your experience, network and employability.
The master's is 100% on-campus, since it's built around hands-on work, direct interaction with instructors, and preparation in a real bakery.
While the online format can be useful for basic or theoretical training, GASMA's model is designed for those who want an intensive on-campus specialization focused on technique, innovation and practical experience.
The master's has a total duration of 6 months, structured in two phases:
This intensive format lets you develop solid, multidisciplinary training in contemporary cuisine and creative pastry, and consolidate the skills needed to operate in demanding gastronomic environments. The program is delivered on-campus and prioritizes practical learning and professional application.
Our international student body keeps growing. We have students from more than 85 nationalities. European students don't need a visa to come study in Spain. Non-European students, however, must obtain the corresponding visa that includes authorization to stay in the country.
Students from certain countries are exempt from needing a visa as long as their stay in Spain doesn't exceed three months.
The visa must be requested and issued at Spanish Consular Offices abroad. Once in Spain, Gasma offers non-EU students the optional International Fee service: with it, they can apply for the foreign student card through the Immigration Office or the corresponding police station within one month of their arrival.
Gasma offers several culinary master's programs, each with a different focus depending on the student's profile and goals:
If you're still not sure which one best fits your profile, our admissions team can guide you based on your experience and professional goals.
